Brownie Baked Oatmeal

Preheat your oven to 350°F. Lightly grease an 8×8-inch baking dish with non-stick spray or oil, then set it aside.

In a large bowl, stir together the rolled oats, cocoa powder, baking powder, and salt until evenly combined.

In the same bowl, whisk in the mashed banana, almond milk, plant-based yogurt, maple syrup, melted coconut oil, and vanilla extract until you have a smooth, pourable batter.

Fold the chocolate chips and chopped pecans into the batter. Save a few chocolate chips to sprinkle on top if you like.

Pour the batter into your greased baking dish and spread it into an even layer. Bake in the preheated oven until the top is set and not jiggly in the center — about 30–45 minutes. For a softer, creamier baked oatmeal, take it out closer to 30–35 minutes. For a firmer, drier texture, bake toward the 40–45 minutes range.

Let the oatmeal cool in the pan for at least 20 minutes before slicing or scooping. This helps it finish setting and makes portioning easier.